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Recipe: Batter-fried stuffed jumbo chillies

Serves: 4Prep time: 30 minutesCooking time: 15 minutesCalorie count: 310Ingredients6-8 Bhavnagari mirchi (large green chillies)oil, for deep fryingFor the stuffing4 medium potatoes, boiled and mashed1 green chilli, chopped10 g coriander leaves, chopped5 g fennel seeds, crushed 10 g coriander powder10 g amchur (dry mango powder)5 g cumin powder2 g red chilli powder2 g asafoetida salt, to taste30 g processed cheese, cut into strips For the batter1 cup besan (gram flour)water, as requireda pinch of asafoetida 1 tsp red chili powdera pinch of baking soda (optional) 1 tsp salt MethodRinse the chillies well and pat them dry with a clean kitchen towel. Take off the crowns and use a sharp knife to slit each from one side. Remove the seeds.Mix together all the ingredients for the stuffing. Stuff the chillies with the mixture and place a cheese stick in the centre. Ensure that the cheese stick is well coated by the potato mixture.For the batter, mix the besan, red chilli powder, asafoetida, salt and baking soda, if using.Add enough water to make a medium-thick batter. Dip the stuffed chillies into the batter until they are well coated. Deep fry the batter-coated stuffed chillies in medium-hot oil until golden and crisp.Place them on paper napkins to get rid of excess oil.Serve hot with chutneys of your choice. Tip: While frying, hold the stuffed chillies upside down and let them float in the hot oil. Recipes: Gopi Nandakumar, executive chef, Hyatt Regency MumbaiPhotographs: 8 BITS (Aditya Sapre)